528 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



Celery Cheese. 



Arrange two or three heads of cooked celery, stewed or braised, 

 cut into 3-inch lengths, on a well-buttered baking-dish ; season with 

 salt, pepper, and nutmeg, pour over some Bechamel or other good 

 white sauce. Sprinkle over plentifully with Parmesan and Cheddar 

 cheese (half and half). Bake in a brisk oven till the top is nicely 

 browned. 



Curried Celery Fritters. 



Two sticks of white celery, J pint of thick Bechamel or other 

 good white sauce, one dessertspoonful mulligatawny or curry paste, 

 frying batter, fine salt, one teaspoonful curry powder, vegetable 

 stock, palmine fat for frying. 



Wash and clean the celery, cut it into 2-inch pieces, and cook till 

 tender in stock or salted water. Drain the pieces on a sieve. When 

 cold, toss them in the white sauce, previously mixed with the curry 

 paste. The pieces must be thoroughly coated with sauce. Dip 

 each piece of celery into frying batter, drop into hot fat, and fry to 

 a golden colour. Drain on a cloth or paper, sprinkle with fine salt 

 mixed with a little curry powder (just enough to colour it), dish up on 

 a folded napkin, and send to table immediately. 



Note. — Asparagus, cucumber, or marrow may be cooked in the 

 same manner. 



Celery Croquettes. 



Trim, wash, and cut into small pieces two heads of celery, blanch 

 them in salted water, and drain, then cook till tender in well-seasoned 

 stock. Drain the cooked celery, and chop it rather finely. Melt 

 an ounce of butter in a stewpan, and stir in an ounce of flour ; blend 

 these together, and a chopped shallot, and fry a little, then gradually 

 add a gill of milk ; stir till it boils, and put in the chopped celery. 

 Season with salt and pepper, and cook for about ten minutes, adding 

 at the last two yolks of eggs. Spread the mixture on a dish and let 

 it get cold. Make up into croquettes (cork or ball shapes), egg and 

 crumb them, and fry in hot fat to a golden colour. Drain them on 

 a cloth or paper, and dish up. Garnish with sprigs of parsley, and 

 serve hot. 



Celery Fritters. 



Wash and trim two heads of celery, and cut it into 3-inch pieces, 

 then boil in salted water till tender. Drain off the water, dry in a 

 cloth, and season with salt, pepper, and a little chopped parsley. Dip 

 each piece of celery into frying batter, and cook in deep fat to a 

 golden brown. Drain carefully, dish up, and serve. 



Celery as Hors-d'oeuvre. 



Cut into very fine strips, about J inch long, the centre (white) 

 portion of two heads of celery. Mix a tablespoonful of anchovy paste 

 with the yolks of two hard-boiled eggs, three tablespoonfuls of 



